Determination of Betanin, Apigenin, Catechin, and Caffeic Acid Levels in Iraqi Beetroot (Beta vulgaris L.) Extracts Using Various Extraction Methods

Document Type : Research Paper

Authors

College of Agricultural Engineering Sciences, University of Baghdad, Iraq

Abstract

Beetroot is renowned for its rich content of natural pigments and antioxidants, particularly betalains and flavonoids, which are linked to various health benefits. Due to these compounds, beetroot is increasingly viewed as a valuable natural alternative to artificial food additives. This study aimed to quantify the levels of betanin- a key pigment in beetroot- and certain flavonoid compounds in beetroot extracts using six different extraction methods. The extraction solvents included water, alcohol, three concentrations of citric acid (1%, 0.5%, and 0.2%), ascorbic acid, and a combination of citric and ascorbic acids. High-performance liquid chromatography (HPLC) was utilized to determine the concentrations of betanin and flavonoids in each extract. The analysis revealed that both betanin and flavonoid levels varied depending on the extraction method, with betanin consistently being the most prevalent compound across the samples. These results highlight the importance of choosing the right extraction solvent to optimize the recovery of desired compounds, whether betanin or specific flavonoids. Ultimately, this research supports the use of beetroot as a source of beneficial natural additives and emphasizes the necessity of careful selection of extraction techniques to maximize yield and effectiveness.

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Main Subjects

References

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Journal of Medicinal plants and By-products
Volume 14, Issue 5
September and October 2025
Pages 473-476

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